I need HELP from anybody who eats gluten free and bakes

[samcarter14]

Pretty much your only option is going to be wheat starch purified enough that nearly all the protein is gone, and with it, the gluten. I would suggest you start with the western Church, and get in contact with the monasteries that make very low gluten hosts. They don’t have to leaven them, which is a big bonus. I haven’t a clue how to leaven it with only starch, because you’ll just get a crumbly mess. I wish I had a better answer. I’ve been baking gf for quite a while, and I still can’t make anything reliable if it doesn’t at least have eggs in it.

Thanks. I made a batch of regular (wheat) prosfora–it had been a while but it came out great. I gave a loaf to Father, so he could see what my usual prosfora is like, and if he approves, then I could start seeing if i could duplicate it gluten free.

I did tell Father I am not certain about this venture. I advised him that most all the gluten free bread recipes call for eggs, or oil, or additives, and the articles I have found concerning the purity of prosfora would not allow this. Since I am the only gluten-free individual in our small church, i told him to please not worry about me, that I am happy to receive through the wine species and still bake the regular prosfora for the church.

My boys were so excited to see me making “church bread” again–they ask me to make it without the seal or prayers for them to eat for special occasions, they love it so. My 4 year old has requested “church bread” for his birthday dinner.